| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Cauliflower, broken into medium florets |
| 2 |
md |
Potatoes (or a second cauliflower) (up to 3) |
| 8 |
tb |
Vegetable oil |
| 3 |
md |
Onions, finely chopped |
| 2 |
|
Inch piece ginger, cut into tiny cubes |
| 2 |
md |
Tomatoes, grated or minced |
| 1/4 |
ts |
Cayenne pepper (up to 1/2) |
| 1 |
ts |
Ground turmeric |
| 1 1/2 |
ts |
Ground coriander |
| 1 |
ts |
Salt (up to 2) |
| 1 |
tb |
Water |
| 1 |
ts |
Garam masala |
| 1/2 |
ts |
Ground roasted cumin seeds |
INSTRUCTIONS
>From the Punjab region of India
This is a fabulous dish to serve with simple grilled chicken and a green
salad. Chilled sliced mango and papaya or pear with kiwi fruit are good
deserts.
Adapted from Madhur Jaffrey's Flavors of India
Heat oil in a large skillet, dutch oven or wok over medium heat. Quarter
potatoes then cut each quarter into 3 wedges. Fry potatoes until browned
and barely cooked. Drain on paper towels.
Fry cauliflower until golden. Drain on paper towels.
Pour off all but 1 Tbls oil. Add onions and fry until barely soft. Add
ginger, fry until medium brown. Add tomatoes, salt, cayenne, turmeric and
coriander. Fry until the tomatoes have darkened a bit.
Return potatoes and cauliflower to the pan. At this point you may stop if
you are making the dish ahead of time. In fact, letting the dish rest a
couple of hours lets the flavors infuse the potatoes.
Add the water, cover and cook 3 to 5 minutes. Sprinkle the garam masala
and roasted cumin powder over the dish, stir gently and serve.
How to roast cumin: heat a small frying pan over medium to medium high
heat. Add cumin seeds and shake pan continuously until the seeds have
darkened slightly (it's a good idea to have unroasted seeds out for
comparison). Toss into a coffee or spice grinder and grind into powder.
Posted to Recipe Archive - 24 November 96
Date: Sun, 24 Nov 96 7:21:04 EST
submitted by: ealbrook@lewiston.com
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